Chocolate cheesecake ice cream biscuits

  • for 6 people
  • Takes 20 minutes to make, plus chilling, freezing and setting
This extremely chocolatey cheesecake ice cream recipe couldn’t be easier to make.

Nutritional info per serving

Per serving 701kcals, 34.3g fat (20.5g saturated), 13.9g protein, 88.8g carbs, 67.6g sugar, 0.6g salt

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300g plain chocolate, broken into pieces
500g tub ready-made fresh vanilla custard
400g tub light cream cheese
100g icing sugar, sifted
100ml milk, chilled
12 chocolate or chocolate chip digestive biscuits


1. Melt 200g chocolate with the custard in a heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.
2. Put the cream cheese and icing sugar into a large mixing bowl, and gradually whisk in the warm chocolate custard until combined. Whisk in the milk and chill in the fridge for 15 minutes.
3. Pour the mixture into a large, shallow plastic container (about 1.5 litres), cover with a tight-fitting lid or cling film and freeze for at least 2 hours, until almost frozen. If you prefer, you can freeze the ice cream using an ice cream maker according to the manufacturer’s instructions.
4. Put the remaining chocolate into a small plastic food bag and knot the top to seal. Microwave for 1 minute to melt the chocolate, then snip off a tiny corner of the bag. Take the ice cream out of the freezer and drizzle over the chocolate in a thin stream to make a criss-cross pattern. (Alternatively, you can melt the chocolate in a heatproof bowl as in step 1, then use a fork to drizzle it.) Leave to set for 5 minutes.
5. Stir the set ribbons of chocolate into the ice cream, breaking them into chips as you do so. Re-freeze for a further 2 hours or so, until completely frozen. To serve, sandwich scoops of ice cream between 2 biscuits.

From April 2008

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